• Journal of the Korean Ceramic Society
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• v.45 no.1
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• pp.60-64
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• 2008

[ $B_4C$ ] ceramics were fabricated by spark plasma sintering process and their sintering behavior, microstructure and mechanical properties were evaluated. Relative density of $B_4C$ ceramics could be achieved by spark plasma sintering method reached as high as 99% at lower temperature than conventional sintering method, in addition, without any sintering additives. The mechanical properties of $B_4C$ ceramics could be improved by the heat treatment at $1300^{\circ}C$ during sintering process which can be removed $B_2O_3$ phase from a $B_4C$ powder surface. This improvement results from the formation of a fine and homogeneous microstructure because the grain coarsening was suppressed by the elimination of $B_2O_3$ phase. Particularly, mechanical properties of the specimen experienced the $B_2O_3$ removing process improved over 30% compared with the specimen without that process.

• Journal of the Korean Ceramic Society
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• v.19 no.4
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• pp.267-274
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• 1982

The sintering behavior and B-H loop properties of $Li_{0.5O4}$ with the addition of $Nb_2O_5$ and $V_2O_5$ have been investigated by observation of microstructures and measurement of semi-static hysteresis loops. The sintering temperature was lowered by the additions of $Nb_2O_5$ and $V_2O_5$ and the effect of $V_2O_5$ addition was greater than that of $Nb_2O_5$. The abnormal grain growth was observed at about 100$0^{\circ}C$(d:4.6g/㎤) and 85$0^{\circ}C$(d:4.5g/㎤) in the specimens with the addition of $Nb_2O_5$ and $V_2O_5$ respectively. The addition of $Nb_2O_5$ retulted in a large and uniform grain size, and the addition of $V_2O_5$ resulted in a uniform grain size but the final density was lower than that of the pure specimen. The squareness was increased and the coercive force was decreased by the addition of $Nb_2O_5$, and the squareness was decreased and the coercive force was increased by the addition of $V_2O_5$. These effects could be explained by a large and uniform grain size, and by a lower final density of specimens with the addition of $Nb_2O_5$ and $V_2O_5$ respectively.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.4
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• pp.69-76
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• 2018

This study examined the effect of the heat treatment and alloying elements (B, Ti) on the microstructures and mechanical properties of API J55 steel. The experiments were carried out using various austenization temperatures ($880^{\circ}C$, $910^{\circ}C$, $940^{\circ}C$), cooling methods (water quenching, oil quenching) and tempering temperatures (none, $550^{\circ}C$, $650^{\circ}C$) with J55 and J55+B,Ti steels. The phase diagram and CCT curve were simulated based on the chemical compositions of the J55 and J55+B,Ti steels to predict the microstructures. The results showed that the A1 and A3 temperatures decreased and, as a result, the noses of the ferrite and bainite parts of the CCT curve moved to the right. Various microstructures were formed, namely martensite, bainite, ferrite and pearlite, in accordance with the heat treatment, which had an effect on the hardness, tensile strength and toughness. Martensite was formed after water quenching, but bainite and ferrite appeared after oil quenching with the J55 specimens. On the other hand, martensite was formed, regardless of the cooling method (water quenching, oil quenching), with the J55+B,Ti specimens, because of the improvement of the hardenability caused by the addition of boron. Therefore, the J55+B,Ti specimens exhibited much higher mechanical properties than the J55 specimens, even after the tempering treatment, since the addition of Ti caused fine precipitates to be formed, which inhibited grain growth at the recrystallization temperature.

• Journal of the Korean Ceramic Society
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• v.29 no.7
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• pp.533-538
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• 1992

Effect of Li2O.4B2O frit on the microstructural and thermal expansion behaviour of $\beta$-spodumene ceramics was investigated. With 4.0~8.0 wt.% frit addition, sintering temperature range was enlarged and densification was enhanced through liquid phase sintering. As the amount of frit addition was increased, thermal expansion coefficient was increased to 1.72$\times$10-6$^{\circ}C$-1 of its highest value, which indicated that the increment of thermal expansion coefficient due to the second phase was constrained.

• Journal of Plant Biotechnology
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• v.46 no.4
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• pp.282-290
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• 2019

Cuphea viscosissima plants accumulate medium-chain fatty acids (MCFAs), i.e., those containing 8 ~ 14 carbons, in their seeds, in addition to the longer carbon chain fatty acids (≥16 carbons) found in a variety of plant species. Previous studies have reported the existence of three C. viscosissima MCFA-producing acyl-acyl carrier protein (ACP) thioesterases with different substrate specificities. In this study, CvFatB4, a novel cDNA clone encoding an acyl-ACP thioesterase (EC 3.1.2.14), was isolated from developing C. viscosissima seeds. Sequence alignment of the deduced amino acid sequence revealed that four catalytic residues for thioesterase activity are conserved and a putative N-terminal chloroplast transit peptide is present. Overexpression of CvFatB4 cDNA, which was under the control of the cauliflower mosaic virus 35S promoter, in Arabidopsis thaliana led to an increase in 16:0 fatty acid (palmitate) levels in the seed oil at the expense of 18:1 and other non-MCFAs.

• Journal of the Korean Magnetics Society
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• v.5 no.5
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• pp.412-415
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• 1995

By adding 1wt.% $HfB_{2}$ into $Nd_{3-4}Fe_{77-78.5}B_{18.5}$ alloys, the grain growth of $Fe_{3}B/Nd_{2}Fe_{14}B$ composite phases during annealing was found to be hindered by 40~50%. It is proposed that the addition of $HfB_{2}$ leads to the formation of fine dispersoids of $HfB_{2}$ in the $Fe_{3}B/Nd_{2}Fe_{14}B$ composite magnet. The maximum energy product($(B.H)_{max}$) as well as intrinsic coercivity($_{i}H_{c}$) for the $Nd_{3}Fe_{78.5}B_{18.5}\;+\;1wt.%\;HfB_{2}$ alloy were enhanced by more than 25% $(B.H)_{max}=10\;MGOe,\;_{i}H_{c}=2.5\;kOe)$ due to the addition of $HfB_{2}$ while remanent magntization($B_{r}$) was reduced slightly. Itis deduced that the formation of fine dispersoids will also play a role of magnetic domain pinning.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.17 no.3
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• pp.128-132
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• 2007

[ $B_4C$ ] ceramics were fabricated by spark plasma sintering process and their sintering behavior, microstructure and mechanical properties were evaluated. Relative density of $B_4C$ ceramics were obtained by spark plasma sintering method reached as high as 99% at lower temperature than conventional sintering method, in addition, without any sintering additives. The mechanical properties of $B_4C$ ceramics was improved by a methanol washing process which can be removed $B_2O_3$ phase from a $B_4C$ powder surface. This improvement results ken the formation of homogeneous microstructure because the grain coarsening was suppressed by the elimination of $B_2O_3$ phase. Particularly, fracture toughness of the sintered specimen using a methanol washed powder improved over 30% compared with the specimen using an as-received commercial powder.

• Journal of the Korean Ceramic Society
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• v.40 no.1
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• pp.81-86
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• 2003

Microwave dielectric properties have been investigated in the$(1-x)CaTiO_3-xYAlO_3$ (x=0.1~1.0) solid solution system. The mixtures of $CaTiO_3$ and $YalO_3$using solid state method were sintered at various temperatures. Their dielectric constants and related temperature coefficients were strongly depend on the composition of the solid solution. The optimum properties were recorded as for ${\varepsilon}_r=47,$ $Q{\times}f_0$=35000 and ${\tau}_f=+11ppm/^{\circ}C$ without sintering agent. Even at $1200^{\circ}C$ full densification has been achieved with addition of $CaB_2O_4$ in the $0.75CaTiO_3-0.25YalO_3$ composition. The sample of $0.3 wt%-CaB_2O_4$ added $ 0.75CaTiO_3-0.25YalO_3$ sintered at $1300^{\circ}C$ for 3 h showed optimum microwave dielectric properties of ${\varepsilon}_r=47$, $Q{\time}f_0=37000$ and ${\tau}_f=+17ppm/^{\circ}C$, which demonstrates the promising candidates for microwave dielectric materials covering 5~7 GHz range.

• Journal of the Korean Society for Heat Treatment
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• v.25 no.4
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• pp.196-205
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• 2012

The purpose of this study is to enhance the hardenability and the mechanical properties by the addition of alloying elements such as Ni, Cr, Mo and B for the development of Cr-Mo plastic mold steel with uniform hardness and microstructure. The ingots were prepared by vacuum induction melting and forged to ${\Phi}35mm$ round bar. Forged bars were quenched and tempered at $200{\sim}600^{\circ}C$ for 1.5 hour. Jominy test, boron distribution observation, microstructual observation, tensile test and charpy impact test were conducted. It was confirmed that the hardenablity of these steels was improved by increasing of alloying elements and further promoted by the addition of boron. The critical rate of cooling required to obtain the bainitic structure for 0.27C-1.23Cr-0.28Mo-B steel was $0.5^{\circ}C/sec$. Hardness and strength of Cr-Mo steels decreased with increasing tempering temperature, but elongation and reduction of area increased with increasing tempering temperature. However, impact energy tempered at $400^{\circ}C$ showed the lowest value in the range $200{\sim}600^{\circ}C$ due to the temper embrittlement.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.6
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• pp.559-564
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• 1991

Three different fermentation methods of dongchimi, a Korean radish roots pickle, were compared with conventional method of brining in 7% NaCl solution at $25^{\circ}C$ in order to improve the storage stability. The methods studied were addition of KCI and $CaCl_2 into the hot ($90^{\circ}C$) salt solutin (method A), addition of salts mixture of phosphates (method B) and salts mixture of phosphates, nitrite and citrate (method C) into half fermented dongchimi solution (pH 4.5~4.7) prepared by the method A. It was found from results that the method B and C reduced the decreasing rate of pH very significantly by more than 2~2.5 folds, while total a measured higher values for the method B and C. Changes in hardness of dongchimi showed little diffeence to control. The concentration of reducing sugar in the first day dongchimi solution prepared by hot brining method was measured much higher than those of control which was followed by rapid decrease. Organoleptic comparion showed a clear effect of salts mixtures by receiving the significantly higher scores in fresh dongchimi flavor and lower values in yeast moldy and sour flavor for the method B and C when those were compared to control.